Metheglin

Ingredients

• four Gallons of water
• one of Honey
• Liverwort
• Harts-tongue
• Wild-carrot
• Yarrow
• a little Rosemary
• Bays
• one Parsly-root
• a Fennel-root

Method

1. 1

   Let them boil an hour altogether.

2. 2

   You may, if you please, hang a little bag of spice in it.

3. 3

   When it is cold, put a little barm to it, and let it work like Beer.

4. 4

   The roots must be scraped, and the Pith taken out.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 61. The excerpt below is the record exactly as published.

METHEGLIN Take four Gallons of water, two quarts of Honey, two ounces of Ginger, one ounce of Nutmegs, a good handful of Rose-mary tops, and as much of Bay-leaves, two ounces of dried Orange-peel. Boil all these till it be so strong as will bear an Egg, and not sink ; when it is milk warm, work it up with barm, during twenty four hours, and then barrel it up. And after three months you may bottle it up at your pleasure. As you desire a greater quantity of the drink. THE CLOSET OPEV^D you must augment the ingredients, according to the proportions above recited. TO MAKE METHEGLIN Take four Gallons of water and one of Honey ; boil and skim it : then put into it, Liverwort, Harts- tongue, Wild-carrot, and Yarrow, a little Rose- mary and Bays, one Parsly-root,and a Fennel-root

Cook this with the app: pantry check, scaling, and the assistant.